Lamb Curry
Recipe from Family Circle

Lamb Curry

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  • 2   pounds 
    boneless lamb shoulder, cut into 2-inch pieces
  • 1   teaspoon 
    garam masala
  • 1   teaspoon 
    ground coriander
  • 1   teaspoon 
  • 1   teaspoon 
    black pepper
  • 1/2  teaspoon 
  • 1   
    large onion, chopped
  • 2   tablespoons 
    chopped ginger
  • 2   
    cloves garlic, chopped
  • 1  15  ounce can 
    diced tomatoes
  • 1   cup 
    vegetable broth
  • 1   
    green bell pepper, cored, seeded and cut into 1-inch pieces
  • 1   
    red sweet pepper, cored, seeded and cut into 1-inch pieces
  • 1/2  cup 
    cilantro leaves
  • 1/2  cup 
    plain yogurt
    Basmati rice and naan (optional)
Coat slow cooker bowl with nonstick cooking spray. Place lamb in slow cooker.
In a small bowl, combine garam masala, coriander, 1/2 tsp of the salt, 1/2 tsp of the pepper and the turmeric. Season meat with spice mixture. Scatter onion, ginger and garlic over lamb.
Pour tomatoes and broth over top. Cover and cook on LOW for 10 hours.
Stir in green and red peppers and remaining 1/2 tsp each salt and pepper. Cook on HIGH for 15 minutes.
Stir in cilantro. Serve with yogurt and, if desired, basmati rice and naan.
Nutrition information
Per Serving: cal. (kcal) 363, Fat, total (g) 21, chol. (mg) 110, sat. fat (g) 9, carb. (g) 11, fiber (g) 817, pro. (g) 31, sodium (mg) 817, Percent Daily Values are based on a 2,000 calorie diet
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